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Wednesday, September 08, 2010

Recipe for Frittata with Zucchini, Sun-Dried Tomatoes, and Sausage

(Updated and added to Recipe Favorites, September 2010.) Right now it's garden veggies in every meal at my house, and I've been making a lot of breakfast creations with zucchini, chard, tomatoes, and even kale. While the zucchini is so abundant, it seemed like a good time to update this recipe inspired by my brother Rand, who was making frittata with zucchini, sun-dried tomatoes, and turkey ham when I called one day a few years ago. I switched the ham for chicken sausage when I first posted this back in 2005 (with a photo that I'm truly glad to be getting rid of!) If you have a lot of zucchini and you're running out of ways to use them, give this tasty frittata combination a try!

This time I used this flavorful turkey sausage because I can no longer find the chicken sausages I used back in 2005. You can make this with any type of chicken or turkey sausage, but if you used uncooked sausage I would cook that in a separate pan before adding it to the zucchini.

Dice up one medium-sized zucchini, then saute it in olive oil about 3 minutes, or until the zucchini barely starts to soften.

Then add 1/4 cup chopped sun-dried tomatoes and saute about 2 minutes more. (You could also use chopped slow roasted tomatoes in this if you have them.)

Pour the eggs over the zucchini-sausage-tomato mixture. (I use a fork to gently stir so the ingredients are well distributed.)

Reduce the heat, cover the pan, and cook frittata about 10 minutes, or until eggs are set but still glistening on top.

Sprinkle a little grated Parmesan cheese over the top of the frittata and put it under the broiler for 2-3 minutes until cheese is melted, frittata is slightly puffed up, and top is lightly browned. (Since I got my new stove, I keep burning things under the broiler, so watch it carefully!)

Here's the finished frittata, lightly browned and delicious. (I keep forgetting how Parmesan cheese makes things look fuzzy in photos, but I probably won't stop liking it because of that!)

Beat eggs with cream (if using), Spike and pepper. Pour eggs over zucchini mixture, stir gently to be sure zucchini, sausage and tomatoes are evenly distributed in eggs. Cover pan and cook about 10 minutes, until eggs are nearly set but still glistening on top.

Grate desired amount of Parmesan over top of frittata and place under broiler 2-3 minutes, until cheese is melted, frittata is slightly puffed up and top is starting to brown. Serve immediately.

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This is Kalyn. I just noticed I spelled Frittata wrong in this recipe title. Now I don't dare change it because it's been so long, and if Google has already indexed it with the mispelling then it won't come up if I correct it. Leave a comment and tell me if you noticed it.

I made this tonight and it was great! I admit I skipped putting it in the oven, and just threw the cheese on about 6 minutes into the cooking. I also wonder...how would it do with a small onion thrown in during the saute process?

Got the ingrients last night and this is going to be my first ever attempt at making a frittata! I think I'm going to try it with Chorizo... Thanks, Kalyn! I make your zucchini bake with feta and thyme all the time and it's delicious! :)

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